@ourhealthy_kitchen: Red Curry Peanut Ramen 🍜 Save my new favorite ramen recipe and share it with someone who loves noodles 😋 It's cozy, and creamy, with just the right amount of heat! 15-16 oz shiitake mushrooms, sliced 2 tbsp cornstarch 2 tbsp extra virgin olive oil, divided 1 tbsp low sodium tamari or coconut aminos 3-5 fresh garlic cloves, chopped 1 tbsp sesame seeds 1 (3.5oz) jar Thai red curry paste 4 cup low sodium veggie broth 1 (14.5oz) can unsweetened coconut milk 1/3 cup low sodium tamari or coconut aminos ⅓ cup creamy unsweetened peanut butter 2 cups baby spinach 1 medium red bell pepper, chopped 1 tbsp fresh grated ginger 3 squares ramen noodles, (i’m using @lotusfood ramen noodles liked in my bio!) fresh cilantro leaves, for garnish In a medium bowl toss the mushrooms in the cornstarch. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the mushrooms and cook until crispy, about 5 minutes. Cook in batches if needed. Add the tamari, garlic, and sesame seeds and cook 2 more minutes. Remove the mushrooms from the pot and set aside. In the same pot, add the Thai red curry paste and heat over medium. Stir and let cook for about 1 minute. Add the broth, coconut milk, tamari, peanut butter, spinach, bell pepper, and ginger, and bring to a simmer. Reduce the heat to medium-low and simmer for 3 minutes or until the spinach is tender. 
Bring the soup to a boil over high heat. Add in the noodles and let boil for 1 minute or until the noodles start to soften. Gently stir to separate the noodles. Let cook another 3-4 minutes until the noodles are soft. Remove from heat. Ladle the soup into bowls and top with crispy mushrooms and cilantro. Enjoy! #noodles  #ramenrecipes  #souprecipe   #plantbasedrecipe   #easyrecipe  #healthyrecipe  #glutenfree  #vegan  #dairyfree  #meatlessmondays #recipe  #curry  #thaicurry  #redcurry  #quickrecipe  #plantbased

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Saturday 25 October 2025 16:00:11 GMT